Shrimp Ceviche Tacos

Instructions

Prepare Your Ingredients
Wash and dry your produce.
Preheat your oven/toaster oven to 275° F.
Mince 1 garlic clove, and squeeze the juice of 1 lime into a medium mixing bowl.
Remove seeds and finely dice ½ the jalapeño (leave seeds for spicier).
Medium dice the tomato.
Peel and small dice ½ the cucumber (use less if large).
Roughly chop the cilantro to make about 2.5 Tbsp.
Mince the onion.
Add all your veggies to the bowl with the lime juice and mix to combine.

Boil the Shrimp
Bring a medium pot of salted water to a boil.
Add the shrimp to the boiling water.
Stir constantly cooking about 2-3 minutes or until slightly pink and you see a few shrimp floating.
Drain, and rinse with cold water to stop the cooking.
Remove shrimp and cut into quarters.

Prepare the Ceviche Mixture
Add the shrimp, 1 Tbsp. olive oil and salt and pepper to the bowl with the veggies.
Gently toss to combine.
Set aside to marinate a minimum of 10 minutes.
Taste and add more salt and pepper if needed.

Prepare the Tortillas
Add the foil wrapped tortillas to the oven to warm for 3-5 minutes.

Plating
Small dice the avocado and gently stir into the ceviche mixture.
Using a slotted spoon, divide the mixture evenly between the tortillas.
Fold tortillas in half and enjoy!